Quick and Easy Crab Bisque-style Soup

To make a bisque takes time and is quite complex. Using crab brownmeat makes this soup taste just like a bisque.

Recipe By: kechauru (https://cookbuzz.com/kitchen/135)
Serves 4

Ingredients

Crab flakes & brownmeat pack (half & half) 1 (100g)
Olive oil 1 tbsp
Tomato paste 1 tbsp
White wine 1 tbsp
Soup stock cube 1/3
Flavourings
Leeks 50-60g
Celery 50-60g
Carrots 50-60g
Potatoes 40-50g
Garlic 1 clove

Method

1
I used this half and half crab and brownmeat pack I bought from Waitrose.
2
Here are the flavourings vegetables, you could use spring onions or onions instead of the leeks.
3
Finely slice these vegetables and fry in olive oil.
4
When the vegetables are softened, add the tomato paste.
5
Add the crab pack from Step 1 and the white wine. Turn the heat to high and allow the alcohol to evaporate. Add 1/2 cup water and the soup stock.
6
Bring to the boil, put the lid on and turn down to a simmer for 5-10 minutes until the potato is cooked through.
7
Blend until smooth.
8
Add some milk to your favourite consistency and season with salt & pepper.

Tips & Note

・Using the brownmeat means you don't need to cook the crab shells - in this way you get the lovely flavour of a bisque.
・I recommend you use vegetable stock cubes (Kallo Organic Vegetable Stock Cubes).

Quick and Easy Crab Bisque-style Soup

To make a bisque takes time and is quite complex. Using crab brownmeat makes this soup taste just like a bisque.

Recipe By: kechauru (https://cookbuzz.com/kitchen/135)

Serves 4

Ingredients

Crab flakes & brownmeat pack (half & half) 1 (100g)
Olive oil 1 tbsp
Tomato paste 1 tbsp
White wine 1 tbsp
Soup stock cube 1/3
Flavourings
Leeks 50-60g
Celery 50-60g
Carrots 50-60g
Potatoes 40-50g
Garlic 1 clove

Quick and Easy Crab Bisque-style Soup

Recipe ID :504 Posted on 09 MAY 2015

Serves 4

views 663
printed 150

saved 4

To make a bisque takes time and is quite complex. Using crab brownmeat makes this soup taste just like a bisque.

Share

Ingredients

Print Ingredients Email Ingredients
1 (100g)
1 tbsp
1 tbsp
1 tbsp
1/3
50-60g
50-60g
50-60g
40-50g
1 clove

Method

1
I used this half and half crab and brownmeat pack I bought from Waitrose.
2
Here are the flavourings vegetables, you could use spring onions or onions instead of the leeks.
3
Finely slice these vegetables and fry in olive oil.
4
When the vegetables are softened, add the tomato paste.
5
Add the crab pack from Step 1 and the white wine. Turn the heat to high and allow the alcohol to evaporate. Add 1/2 cup water and the soup stock.
6
Bring to the boil, put the lid on and turn down to a simmer for 5-10 minutes until the potato is cooked through.
7
Blend until smooth.
8
Add some milk to your favourite consistency and season with salt & pepper.

Tips & Note

・Using the brownmeat means you don't need to cook the crab shells - in this way you get the lovely flavour of a bisque.
・I recommend you use vegetable stock cubes (Kallo Organic Vegetable Stock Cubes).

HOME
kechauru
I’ve got 1 recipes!

KECHAURU
Step into my kitchen!
To make a bisque takes time and is quite complex. Using crab brownmeat makes this soup taste just like a bisque.
Crab flakes & brownmeat pack (half & half), Olive oil, Tomato paste, White wine, Soup stock cube, Flavourings, Leeks, Celery, Carrots, Potatoes, Garlic
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

A gentle mild soup you can make in the blink of an eye.
Bottled cockles jar, Milk, Hot water, Fish stock cube, Potato (small), Carrot, Cornflour, Water (for the cornflour), Salt & pepper
Surprisingly, kids who don't like kale never complain about this soup!
Kale, Potato (small), Butter, Water, Vegetable stock cube, Kale (for garnish)
Potatoes and crisps in the same dish. A very interesting result.
Hot water, Dashi stock granules (or fish stock), Miso, Potatoes, Crisps (ready salted), Green laver
KitchenCIB
HOME
It couldn't be simpler - just dissolve a fish stock cube in miso soup to get a deep seafood flavour, as if you've spent hours making a real stock!
Hot water, Miso (red), Fish stock cube, Dried wakame seaweed (optional), Spring onion (optional)
Tobuchan
HOME
This recipe uses the other unflaked half of a salmon fillet, it's enough to make a delicious miso soup!
Salmon fillet, Salt, Hot water, Fish stock cube, Potatoes, Onion, Chinese leaves, Miso (red or mixed), Butter, Spring onion
KitchenCIB
HOME
Use a fresh fish stock if you can.
Mussels, Bacon or pancetta, Fish stock, Milk, Flour, Potato, Carrot (small)

All New Recipes

Use your favourite cut of chicken, like drumstick, thigh or breast.
Chicken (any cut), Salt & pepper, Olive oil, Garlic, Dried chilli, Rosemary sprig, Parsley
Alia
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
Patricia
HOME
Don't just boil thick cuts of pork belly - try this delicious recipe!
Pork belly slices, Rice wine (sake), Soy sauce, Chinese chili bean sauce (Tobanjan), Sugar, Tomato ketchup, Honey, Chicken stock, Wholegrain mustard, Sesame seeds
If you've got a ramekin, you should try this...
Dark chocolate, Butter, Eggs, Granulated sugar, Plain flour, Salt
The combination of pork, chilli and aubergine is really outstanding.
Aubergine (eggplant), Pork belly slices, Rice wine (sake), Soy sauce, Red chilli, Ginger, Garlic, Spring onion, Vegetable oil, Balsamic vinegar, Sugar
Hualin
HOME
Perfect when you need a quick side dish, it's easy with just 2 ingredients and seasoning.
Pork loin, Cabbage (medium), Korean soup stock (dashida), Miso, Sugar, Mirin, Sake